Indian · serves 2

Chicken Curry (everyday style)

The one you should be able to make without a recipe. Learn this one.

45 min Some work Non-vegetarian

Ingredients

  • 700g chicken, bone-in
  • 3 onions, thinly sliced
  • 3 tomatoes, chopped
  • 2 tbsp ginger-garlic paste
  • 1 tsp turmeric
  • 2 tsp red chilli powder
  • 2 tsp coriander powder
  • 1 tsp garam masala
  • 4 tbsp oil
  • Yogurt, 3 tbsp

Method

  1. Marinate chicken in yogurt, turmeric, salt for 15 minutes while you chop.
  2. Brown the onions properly in oil — 12 minutes, deep golden. This is the flavour.
  3. Ginger-garlic paste 2 minutes, then tomatoes and powders till the oil separates.
  4. Add chicken, fry on high 5 minutes to seal.
  5. 1.5 cups hot water, cover, simmer 20 minutes till the chicken pulls off the bone.
  6. Garam masala and coriander at the end.

Questions people ask about Chicken Curry (everyday style)

How long does Chicken Curry (everyday style) take?

About 45 minutes from starting to sitting down, and it is a bit of work. Most of that is active, so read the method through before you start rather than chopping as you go.

What can I use instead of chicken in Chicken Curry (everyday style)?

Use paneer, firm tofu or mushrooms. All three cook far faster than chicken, so add them in the last 5 minutes rather than at the start.

Can I make Chicken Curry (everyday style) ahead of time?

Yes, and it is better for it. Cool it fully, refrigerate for up to three days, and reheat gently with a splash of water. The flavours settle overnight.

Can I make Chicken Curry (everyday style) vegetarian?

Yes. Replace the chicken with paneer, firm tofu, mushrooms or soya chunks. All of them cook far faster than meat, so add them in the last five minutes rather than at the start, and keep the masala exactly as written.

What do you serve with Chicken Curry (everyday style)?

Roti or plain rice, with something sharp on the side: curd, pickle or sliced onion. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

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